Go Back
Print

Nutter Butter Pie: The Ultimate Peanut Butter Lover's Dream

**Nutter Butter Pie** is a rich and creamy dessert that’s perfect for peanut butter lovers. This easy-to-make pie features a crust made from crushed Nutter Butter cookies and a filling loaded with peanut butter, cream cheese, and marshmallow fluff. Topped with a layer of Cool Whip and more Nutter Butter cookies, it’s the kind of no-bake pie that’s indulgent yet simple to whip up, making it ideal for any occasion. If you're a fan of peanut butter, this pie is bound to become one of your favorite sweet treats!
Prep Time15 minutes
Active Time12 minutes
chill time4 hours
Total Time4 hours 27 minutes
Course: Appetizer
Cuisine: American
Keyword: Nutter Butter Pie: The Ultimate Peanut Butter Lover's Dream
Yield: 12

Materials

  • - **Nutter Butter Cookies** – These cookies make both the crust and the delicious filling of the pie.
  • - **Butter** – Salted butter is recommended to balance the sweetness.
  • - **Cream Cheese** – Adds a tangy and creamy base to the filling.
  • - **Marshmallow Fluff or Creme** – For sweetness and a light fluffy texture.
  • - **Creamy Peanut Butter** – The star ingredient for that bold peanut butter flavor.
  • - **Cool Whip** – Whipped topping that makes the pie light and airy both in the filling and as a topping.

Instructions

Prepare the Crust:

  • - Start by crushing 24 Nutter Butter cookies to make the crust. You can use a food processor to ensure fine, even crumbs.
  • - In a bowl, mix the cookie crumbs with 6 tablespoons of melted salted butter. Stir until the crumbs are well-coated and slightly sticky.
  • - Press the cookie crumb mixture firmly into the bottom and sides of a 9-inch pie plate to form an even crust.
  • - Bake the crust at 350°F for 11 to 12 minutes. Baking the crust helps it hold together and enhances the flavor. Once baked, set it aside to cool completely.

Make the Filling:

  • - In a large mixing bowl, beat 8 ounces of softened cream cheese, 1 cup of marshmallow fluff, and 1 cup of creamy peanut butter together until smooth and well combined. The mixture should be fluffy and light.
  • - Gently fold in half of the Cool Whip (about 4 ounces) to lighten the filling further. Be careful not to overmix, as you want the filling to remain light and airy.
  • - Crush 12 additional Nutter Butter cookies and fold them into the filling mixture, distributing the cookie chunks evenly throughout the filling.

Assemble the Pie:

  • - Transfer the creamy peanut butter filling into the cooled pie crust, spreading it out evenly with a spatula.
  • - Spread the remaining Cool Whip over the top of the filling to create a smooth, fluffy layer. For a decorative touch, you can also swirl the Cool Whip or create peaks.
  • - Optional: Garnish the top with extra crushed Nutter Butter cookies or whole cookies for added crunch and a pop of visual appeal.

Chill and Serve:

  • - Refrigerate the pie for at least 4 hours to allow the filling to set. The longer it chills, the firmer it will be, making it easier to slice.
  • - Once chilled, slice and serve. This pie is best enjoyed cold, straight from the fridge.